This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!
I can’t believe we’re staring down at the end of May already! Our son is too young to think about summer camps or activities, but we’re all starting to get pretty excited about getting outside and taking short hikes, packing picnics, and riding our bikes on the weekends.
To allow for more time outdoors and a little less time in the kitchen this week, I chose recipes that are easy to make in advance (or that, like Monday’s meal, basically make themselves).
Thursday’s fried rice should be made with leftover rice (you need rice that’s had time to dry out slightly to get that nice chewy texture), so make a double batch to serve with the Eggplant Green Curry on Tuesday so you have plenty for Thursday’s meal.
And while Friday’s salmon quiche doesn’t fall into the speedy category, it does have a few things going for it: It’s crazy delicious, an you can absolutely make it in advance. It’s also great for brunch over the weekend.
So I hope you get some time to play and linger outdoors just a little bit longer this week. And as for dinner, here’s the plan:
